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Steak a la Jardiniere

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. 1 lbs.
  2. Steak--5d.
  3. 1 gill Green Peas--2d.
  4. 1 gill French Beans--1d.
  5. 1/2 oz.
  6. Flour 1 oz.
  7. Butter 1/2 pint Gravy Salt--1 1/2d.
  8. Cut the steak into neat pieces and fry very quickly in the butter;
  9. take it out, put in the flour, and when quite smooth pour on the gravy and stir until it boils.
  10. Put back the steak, and simmer very gently for three hours.
  11. Cut the carrot and turnip up into thin strips, and put them in when the steak has been cooking for two hours.
  12. Boil the peas and beans separately, and add them to the stew five minutes before serving.
  13. Arrange the steak on a hot dish, put the vegetables round, and pour over the gravy.
  14. The greater the variety of vegetables used the nicer this dish will be.